| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce12 |
2 |
servings |
INGREDIENTS
| 1 |
c |
Cooked rice; cold |
| 1 |
ts |
White wine vinegar |
| 1 |
tb |
Chopped mint |
| 1 |
tb |
Diced shallots |
| 3/4 |
c |
Crumbled feta cheese -; (about 6 to 8 ozs) |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 4 |
|
Grape leaves in brine; rinsed |
|
|
=== TOMATO VINAIGRETTE === |
| 1/2 |
c |
Diced tomatoes |
| 2 |
tb |
Diced shallots |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive
oil, parsley and season to taste. Set aside. In a small bowl combine the
rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out
the four grape leaves and divide the filling among the leaves, making a
small pile in the center of the leaves. Fold the end of the leaf over the
filling, fold over the sides, and roll the leaves up. Place on a small
plate and drizzle with the vinaigrette. This recipe yields 2 appetizer
portions.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-05-1996
Recipe by: Emeril Lagasse
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